Coria

The story

Coria: Michelin-Starred Sicilian Contemporary Dining in Catania

A New Sense of Taste in Catania

Ristorante Coria occupies the noble Palazzo San Demetrio in the heart of Catania, where classical elegance meets contemporary design. The restaurant is the latest chapter in a story that began in 2008 in Caltagirone, when two young chefs, Domenico Colonnetta and Francesco Patti, joined forces. Their shared history started at the two-Michelin-starred Duomo in Ragusa Ibla under chef Ciccio Sultano, where they completed their professional formation. In 2024, after fifteen years in Caltagirone, they moved Coria to Catania, bringing their refined style to a larger stage.

The Duo Behind the Kitchen

Colonnetta and Patti have worked side by side since 2008. Their partnership is built on friendship and mutual respect, and a common vision for contemporary Sicilian cuisine. “For me, being a chef is a way to express my creativity,” says Colonnetta. “I love working with my hands—not only food, but also wood and other materials. I love making something new from raw ingredients.” Patti draws inspiration from everything around him: “Sometimes a particular scent, the sight of a fruit or a wild herb, brings back memories of the past, of the cooking of yesteryear. I jot these impressions down in a notebook and then rework them into a new dish.”

A Philosophy Rooted in Sicilian Tradition

The name Coria pays homage to Colonel Giuseppe Coria, author of Profumi di Sicilia, a seminal collection of traditional Sicilian recipes. The chefs see themselves as custodians and renewers of this gastronomic heritage, reinterpreting it in a contemporary key. Their cuisine is a balance between tradition and territory, expressed through the lens of Italian Contemporary and Sicilian cuisine. The result is a style that is both rooted and original, shaped by the island’s produce and the chefs’ artistry.

Michelin Recognition and a New Home

Coria earned its first Michelin star in 2012, just four years after opening—a recognition that placed the restaurant among the international fine dining scene. The move to Catania in 2024 marks an ambitious step: bringing their vision of dining to a vibrant metropolitan context while maintaining the identity honed over fifteen years. The team includes a dedicated brigade, from pastry chef Maria Miceli to sommelier Nino Azzara, ensuring that every detail of the experience reflects the chefs’ commitment.